That is really interesting, especially because it points to how the gut microbiome may still stay altered in celiac disease even after going gluten-free. The idea that a fiber like inulin could help feed beneficial bacteria and reduce inflammation is encouraging, although I imagine some people with celiac disease or other gut issues might still need to introduce it carefully depending on tolerance. It definitely feels like an area worth watching, because anything that could help support healing beyond just avoiding gluten would be valuable.

@Irishgirl5, it does sound possible for those numbers to fluctuate a bit, especially when they are near the upper end of normal, but ongoing symptoms still make it understandable that you are concerned. The fact that his tissue transglutaminase immunoglobulin A is still technically in range does not always make the picture feel any clearer, especially with tummy pain, nausea, constipation, and diarrhea still going on. Anxiety can certainly add to gastrointestinal symptoms, but I can see why you would not want to assume that explains everything. It sounds like keeping an eye on things and being cautious with diet changes makes sense, especially if symptoms continue. Approximately 10x more people have non-celiac gluten sensitivity than have celiac disease, but there isn’t yet a test for NCGS. If your symptoms go away on a gluten-free diet it would likely signal NCGS.

@Stegosaurus, that is really interesting, and it sounds like you have done a lot of careful digging into what might be driving your symptoms. The connection between dysbiosis, food reactions, and specific additives or sugars is clearly complicated, but your point about hidden ingredients and individual tolerance makes a lot of sense. It is also encouraging that you found something, like the fermented Florastor approach, that seems to help you tolerate certain foods better. Posts like this are helpful because they remind people that sometimes the reaction is not just about the obvious ingredient on the label.

I've not been there before, but it looks fabulous! In general, 5 star resorts like this are typically very good at handling gluten-free needs, so I believe you'll be in good hands. I would still pay close attention of the foods offered, and ask the staff questions if something looks off.

That all sounds reasonable, especially with kidney concerns in the picture, and it makes sense that you would be cautious about increasing anything too aggressively. It is encouraging that the gluten-free diet seems to have helped with the microscopic blood in your urine, even if other kidney issues are still ongoing. Your meal pattern also stands out, because if you are eating a lot of bread and cereals at night, adding a bit more protein or something more filling may very well help with appetite and overall balance. It sounds like you are thinking this through carefully, and given everything you are managing, that seems like a very sensible approach.